Grilled Spinach and Poblano Quesadillas

This vegetarian quesadilla gets a little heat from poblano peppers, but also makes a great family-friendly meal.

Total Time: 0:35

Prep: 0:25

Level:
Easy

Yield:
4 servings (cost per serving of $2.62)

Serves:
4

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Ingredients

2 small red onions

¾ lb. tomatoes

1 tbsp. fresh lime juice

Lime wedges

kosher salt

pepper

1 c. fresh cilantro

4 medium flour tortillas

6 oz. Monterey Jack cheese

4 c. baby spinach

2 poblano peppers

2 medium peppers (red, yellow, orange, or a combination)

1 tbsp. olive oil

Grilled corn on the cob

sour cream

Directions

Heat grill to medium. Finely chop 2 onion wedges. In a medium bowl, combine the tomatoes, chopped onion, lime juice, and 1/4 teaspoon each salt and pepper; fold in one-third of the cilantro. Set aside.

Place the tortillas on a large rimmed baking sheet. Divide half the cheese among the tortillas, sprinkling it on one half. Top that same half with the spinach, remaining cilantro, and remaining cheese.

Place the peppers and remaining onion on a cutting board and brush with the oil, season with 1/2 teaspoon each salt and pepper, and grill, covered, until just tender, 3 to 4 minutes per side. Transfer to the cutting board and thinly slice.

Divide the peppers and the remaining onion among the tortillas, then fold over tortillas to cover the filling (they will look overstuffed). Grill until the tortillas are crisp and the cheese has melted, about 2 minutes per side. Serve with the tomato mixture, corn, sour cream, and lime wedges, if desired.

Tips & Techniques

Tip: Make this dish indoors by placing the folded tortillas on a baking sheet and broiling until the cheese has melted, 2 minutes per side.